Chicken Burrito Bowls

May 1, 2019

Serves four

  • 1/2 cup Greek yogurt
  • 1 chipotle pepper in adobo sauce, minced
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
  • 2/3 cup white or brown rice
  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Salt and pepper
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 3/4 cups corn (frozen, canned, or roasted)
  • 1/2 cup pico de gallo
  • 1/4 cup fresh cilantro leaves (optional)
  • 1 lime, cut into wedges
  1. For the chipotle cream sauce: Whisk together the yogurt, chipotle pepper, garlic, and lime juice. Cover and refrigerate for up to 3 days.
  2. Cook the rice according to package instructions. Set aside.
  3. Heat the olive oil in a large stockpot over medium-high heat. Add the ground chicken, chili powder, garlic powder, cumin, oregano, onion powder, and paprika; season with salt and pepper. Cook until the chicken has browned, 3 to 5 minutes; drain excess fat.
  4. Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn, and pico de gallo. Will keep covered in the refrigerator for 3 to 4 days. Drizzle with chipotle cream sauce. Garnish with cilantro and lime wedge, if desired.

My notes: These were pretty yummy, but not every member of my family loved the yogurt/chipotle sauce. I will definitely be making these again, but I could easily switch up the sauce or use ground turkey instead of ground chicken. I did eat leftovers of this for several lunches, so it definitely worked as a meal prep recipe.

Overall, I think this book will really be helpful in giving me ideas for healthy, make-ahead meals that will make my weeks go a little more smoothly. Let me know if you have tried any other meal prep cookbooks.

Adapted from Damn Delicious Meal Prep by Chungah Rhee


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